Optimization of meat powder production by freeze-drying method from protein hydrolysates obtained from residue meat on poultry bones

With this study, recovery of chicken meat stuck on the bones of poultry industry wastes by enzymatic hydrolysis, production of chicken meat powder with high quality protein content by freeze-drying method in a short time and development of an alternative product to protein powders and food additives were aimed. In the study, mechanically deboned chicken meat residues were hydrolyzed by enzymatic hydrolysis and protein hydrolysate was obtained. Optimization studies were carried out in order to obtain chicken meat powder from protein hydrolysate that has maximum solubility and in vitro protein digestibility in minimum sublimation time. Response Surface Methodology (RSM) was used for optimization with the independent variables shelf temperature (-5-(+)15 °C), lyophilization temperature (-20-(-)10 °C) and freezing rate (0.40-3.60 °C/min). The optimum conditions were shelf temperature, 15 °C; lyophilization temperature, (-) 10°C; and freezing rate, 2.0°C/min. Sublimation time, solubility and in vitro protein digestibility for this optimum conditions were found to be 590,344 (min), 25,625 (%) and 23,808 (%), respectively. Chicken meat powders were produced four times (as replicates) under optimum conditions and physical, chemical and microbiological analysis of chicken meat powders and protein hydrolysates used in powder production were performed. It was concluded that chicken meat powders could be the alternatives for protein powders in the market in terms of moisture and water activity content, high protein quality and content and also functional properties. As a proposal for improvement of microbiological quality, controlled process conditions shoulde be provided in industrial production,